August is the height of corn season. It is inexpensive, plentiful, and as sweet as it will ever be. To find out how many kernels are on your cob count the silks. (Don’t try this at home; it is a silly and useless experiment.)
Hear is a recipe from Rachel Ray that is a very easy corn chowder that can be served hot in the winter and cold in the summer. corn chowder
This is a trick for shucking and microwaving corn that really works; be careful, it is really hot. I do microwave it for four minutes instead of three. Cut the cob just above the stem. The husks and all the silk will come off easily, then you can grill it or do whatever is yummy for you.
Try it and let me know what you think?